Bread, like milk, possesses some of all the elements essential to life. It is important that it be well made, as wholesome food arouses the greatest supply of fluids to digest it, besides yielding the best influence for refinement and culture. Heavy bread and ignorance or coarseness are closely associated.

Many hygienists picture the evils of using fermented bread, claiming that man must return entirely to the" use of the uncooked bread of early times, made from grain pressed into cakes and dried in the sun. The modern "unfired bread" is wholesome and desirable for a large part of the time, but the process of fermentation, like many other things, is viewed by those who fear it, from one standpoint only. It is true that it is a process of decay, but it is also nature's process of change - the way of converting one substance into another through molecular exchange, being constructive in another way although destructive at first. The resulting substance may be of greater value than the original. Buttermilk, for instance, is the result of one kind of fermentation, and Melchinkoff, the Russian scientist, says it is nearer the "elixir of life" than any other substance known, as its bacteria counteract the bacteria that infest the lining of the intestines. The process of construction and destruction - the life action - the metabolism of the cell is taking place in the human system constantly, hence the action of the yeast germ in its "nice, warm comfortable place" need not be regarded as an abnormal condition inspiring disgust. Fermentation, both common and formless, serves many purposes in nature's economy beyond the present knowledge of man. It is impossible to avoid contact with infinitesimal life. Not a drink of water can be taken, unless it is distilled, without introducing into the system myriads of bacteria in all stages of development, but it is the duty of the protecting cells of the body to destroy those unavoidably introduced that are injurious; If the vitality of the body cells is maintained they will always keep the system positive to the attacks of disease germs and counteract internal fermentation generated from an occasional mistaken use or excess of food.

The yeast germ, being more plant than animal, creates its own proteid or tissue building element from unorganized chemical substance. Its individual life is destroyed by heat at 160 degrees, but its proteid cells are still vital, adding much to the richness of the grain, hence the light loaf of whole wheat flour, when properly made and baked to protect the fertilizing cell nuclei, is a desirable kind of bread. The unfired bread has the advantage of requiring no labor and being free from the danger of careless cooking, but the whole wheat loaf is the most suitable to serve with a cooked dinner.

Light bread should be put fully raised into a moderately hot oven (230 degreees) for fifteen minutes, after which the heat should be lowered to 200 degrees for an hour or a little longer. While the crust is lightly browning the inside of the loaf is being heated through and raised nearer and nearer the boiling point, but as it is all coagulated by the time it reaches 205 degrees, it is "fixed," having the appearance of being cooked, before the boiling point is reached. At this stage the heat must be lowered, allowing the baking to proceed as slowly as cereals cooked over boiling water. When the inside of the loaf boils the bread dries quickly. It is lifeless and insipid. When the heat is just right, providing the bread is properly made and cared for, it is delicious, moist and vital. After the loaves are cool they should be wrapped in towels and kept in a tight bread box to retain freshness. Two boxes should always be ready for use, as they need air and sunshine to keep them pure.

Quick bread of all kinds requires strong heat at first. By the time the crust is lightly browned the inside is coagulated but not yet boiled.

At this point the heat must be lowered or the oven door opened while the baking continues slowly for ten or fifteen minutes.

Baking powders should be avoided in bread and soda used as little as possible. Both are irritating to the lining of the stomach and when constantly-depended upon cause indigestion.

Unleavened whole wheat gems and finger rolls are the most healthful hot bread for variety.

Corn bread and whole wheat biscuits may be made in the unleavened forms or for occasional changes they may be raised with soda and sour milk to which is added a little cream.

The habit of eating more cold whole wheat and unfired bread should be cultivated. White bread and biscuits should be regarded as a luxury only for rare occasions.

No oil or lard should be put into flour as melted grease surrounds the cells hindering digestion.

Soft fried mixtures like "hot cakes" are not desirable, however, the old-fashioned corn cakes are less objectionable than those made of wheat flour.

Whole wheat flour instead of white flour should be used for all purposes. It is superior to graham flour, as the irritating hull is removed. Every Domestic Science teacher should exert her influence to bring whole wheat flour into popular favor. Its value is not so much in the difference in the amount of nutriment, but in the kind and the purpose. The organic salts and phosphates are largely lost in the bran. Besides this loss in nutriment is the "bulk" effect affording relaxation, which is just as essential to health and life as is nourishment.

The prevalence of constipation is due largely to the use of white flour, together with the weakening influence of the poison from meat, condiments, etc., found in daily food. As soon as whole wheat flour and unfired bread are adopted in every home, less meat and other stimulants will be demanded and the first great requisite of normal living and natural relaxation will be fulfilled.

Whole Wheat Bread

Heat, but not boil, one-half quart of sweet milk and add to it the same amount of water. Omit salt and sugar or use very little. Stir into this one cake of yeast that has been soaked in one-half cup of warm water. Thicken into a soft sponge with whole wheat flour and beat five minutes. Put in warm place to raise over night. In the morning add whole wheat flour to the sponge until it is thick, stirring it with spoon instead of making it stiff enough to work with the hands. Put into pans and when light bake. One-half cup of cream or nut cream makes bread more tender and moist.

Whole Wheat Bread With Oatmeal

One of two cups of oatmeal may be added to the whole wheat sponge and the dough made stiff with whole wheat flour, then kneaded in the usual way.

Unleavened Bread

Unleavened bread is made by mixing cold - very cold - water with whole wheat flour, rye meal, corn meal, or oatmeal, and working or beating air into the dough. It is put into a very hot oven. The quick action of the heat expands the moisture, makes the bread light and the crust is formed before the inside is raised to the boiling point. Unleavened bread is the sweetest and most delicious hot bread that can be made and as "old-fashioned" things are now popular this kind of bread should displace the baking powder biscuit so much used.

Unleavened Rolls

Mix whole wheat flour with cold water to a stiff dough. Knead thoroughly until the dough becomes elastic or spongy and will not stick to the bread board. Roll one inch thick and cut with a biscuit cutter, take out the center with a small cutter, leaving a circle. Prick with fork and bake quickly on grate of oven or hot greased pan.

Unleavened Gems

Into a pint of cold water or milk stir whole wheat flour to make a thin batter. Beat thoroughly to incorporate air. Drop into hot iron gem pans and bake quickly.

Beaten Biscuit

Sift three cups of whole wheat flour into a bowl. Stir into it cold sweet milk and one-half cup of cold sweet cream to make a stiff dough. Turn out upon a floured moulding board and knead, fold, and stretch and beat with roller to work in as much air as possible, making the dough light and springy. Roll one-half inch thick and prick with a fork, cut and bake quickly.

Peanut Bread

Moisten two cups of flaked wheat or oats with boiling water. Use just a little water. Put on a floured board and knead more flaked wheat into it until it can be rolled and cut into round cakes. Put into a pan. Press raw peanuts upon the top of the cakes until each piece is covered. Put into a hot oven a few minutes to heat through and start to roast the nuts, then dry crisp in a slow oven.

These may be eaten cold with butter or be warmed quickly in an oven for luncheon and breakfast. As they keep well, they may be ready for emergencies. Other kinds of nuts may be used but should be dried more slowly.

Dipping the nuts in white of eggs makes them adhere better.

Unleavened Corn Bread

Scald two cups of corn meal with boiling water. Leave the dough thick. Make into cakes and bake.

Unleavened Brown Bread

Scald three cups of corn meal, add to it one-half cup molasses and two eggs. Stir very thick with whole wheat flour or flaked wheat. Pack into a buttered pail and cook all day in fireless cooker or. four hours in double boiler. Dry in oven and eat warm or cold. It keeps well.

Unfired Bread

"Unfired Bread" is the term used by the manufacturers of a bread or cracker that is made from a combination of cereals, nuts and fruit sometimes being added, and dried, but not baked. This bread will soon be sold by all grocers! It is convenient and nutritious as well as being delicious to the taste after it is used for a short time. It should be used with nut butter or with dairy butter and two or three cakes suffice for a meal.

Unfired bread may be made at home as follows: Pour a very little boiling water upon about three cups of rolled oats or wheat. When just moist add more cereal until it is thick enough to work and roll; chopped dates, nuts, figs, or raisins may be added. Cut in oblong cakes. Raise each from the board with a knife and place in pans to be dried slowly in the oven or the sun. Turn once while drying.

In sections where light whole wheat bread is never made and colored cooks will not make unleavened bread, the bread question is best solved by the use of unfired bread most of the time, with corn bread and whole wheat biscuits for variety and cooked meals. Baking powder and lard can be avoided. A little sour cream is cheaper than lard for shortening if any is demanded. The top of a pint of cream can be prevented from becoming old by stirring it well each day. Nut cream is very nice with the flavor of the whole wheat.